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Banana-Bourbon overripe bananas flour coconut oil light brown sugar ground flax seeds boiling water bourbon vanilla salt baking soda ground cinnamon Cream Cheese Frosting cashews lemon juice maple syrup coconut oil salt hemp seeds for topping
Viewed: 74 - Published at: 2 years agoIngredients
- Banana-Bourbon Donuts
- 2 large overripe bananas
- 1 1/2 cups all purpose flour
- 1/3 cup melted unrefined coconut oil
- 2/3 cup light brown sugar
- 1 tablespoon ground flax seeds
- 3 tablespoons boiling water
- 2 tablespoons bourbon
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon sea salt
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- Cashew Cream Cheese Frosting
- 1/2 cup raw cashews + water for soaking
- 2 tablespoons lemon juice
- 1/4 cup maple syrup
- 2 tablespoons melted coconut oil
- 1/4 teaspoon sea salt
- 3 tablespoons raw hemp seeds for topping (optional)
Method
- Preheat oven to 350 degrees. Whisk together ground flax seeds and 3Tbsp boiling water, set aside until thickened and gelatinous, about 5 minutes.
- n a medium bowl, stir together mashed bananas and melted coconut oil. Add sugar, cinnamon, flax egg, vanilla and bourbon, stirring to combine. Add flour and baking soda, stirring until just mixed together. Mix should be evenly moist, but still have visible chunks of banana.
- Spread batter into a well greased donut pan and bake for 18-22 minutes, or until golden brown and cake tester inserted into the center of each donut comes out clean.
- Remove baked donuts from pan and place on cooling rack.
- Cover raw cashews with water and soak for 1-3 hours.
- Drain soaked cashews and combine with lemon juice, maple syrup, melted coconut oil and sea salt in the bowl of a food processor. Blend until completely smooth.
- Spread frosting onto completely cooled donuts.
- Sprinkle with hemp seeds (optional).
- Store in an airtight container at room temperature for 24 hours or in the fridge for up to 5 days.
